Two birthdays = two cakes 😀
Couldn’t quite frost the strawberries and cream cake super cleanly. Does anyone have any advice on how to get a thicker/ stiffer cream? The strawberry cake’s cream was just heavy whipping cream and sugar and it came out a bit airy and didn’t have the most structure to it and was therefore kind of hard to frost with some gappings. Was wondering how the Asian bakeries get their cream to be so smooth and structured!
by rainbowbagles
7 Comments
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One technique used in those cakes is to whip the cream up with an electric mixer until it’s about 60% firm; then half of it is whisked by hand the rest of the way to usually 70-80% so that the texture is easier to control. Air is also incorporated during the process of application so even though it can look relatively smooth in the bowl, it gets exponentially less smooth the more it’s handled
I apologize for [this video](https://youtu.be/IiPvXe8NI-k?si=esX8xL4STXApschl) not having any subtitles, but it shows the steps comprehensively and might be visually easy to consume
Editing to say I love the way your cakes turned out! They’re so lovely
The inside is just as pretty as the outside!
My eyes are full 😍😍😍
I love the strawberry cake! 😍
Those are NICE cakes. How sweet of you to make them for the birthday people!
Wow!!!!